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Nutrition Facts
Serving Size 1 (57g) Recipe makes 6 servings The following items or measurements are not included below: 1/2 cup white wine vinegar
Calories 24
Calories from Fat 0		(2%)
Amount Per Serving		%DV
	Total Fat 0.1g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 194mg		8%
Potassium 77mg		2%
Total Carbohydrate 6.2g		2%
	Dietary Fiber 0.3g	1%
	Sugars 5.1g
Protein 0.3g		0%
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Kiyuri Namasu (Cucumber Salad)

Recipe #278729 | 25 min | 25 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: Celticevergreen
Jan 14, 2008

I was recently digging through some recipes that my parent's Japanese maid used while my father (US Navy) was stationed in Yokosuka, Japan during the late '60's and found this really easy salad.

SERVES 6 -8 (change servings and units)

Ingredients

3 cups very thinly sliced cucumbers
1/2 teaspoon salt
1 teaspoon finely chopped gingerroot or 1/4 teaspoon ground ginger
1/2 cup white wine vinegar
2 tablespoons sugar

Directions

1
Partly peel cucumbers leaving strips of green, and slice very thin.
2
Add salt to cucumbers and let stand for 15 minutes.
3
Combine remaining ingredients.
4
Press excess liquid from cucumbers and add to sauce. Mix well.
5
Add cucumbers to sauce.
6
Chill and serve as a relish or salad.

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Featured Reviews for This Recipe

From: Ann Cecile

On May 4, 2009

This is very good. I was a bit anxious when I first tasted it because the flavors had not yet melded, so I added some cider vinegar and some celery seed. Both were very good additions. As my pic shows, I also added a few julienned carrots to give the salad a little more color. Next time I make this I will make as is and try to be patient until the next day to try it as written.

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From: Leggy Peggy

On Apr 25, 2009

Wonderful, wonderful salad. I've made this twice in three days, including for a neighbourhood, barbecue lunch. It got rave reviews from everyone. My only change was to add some sprinklings of dried dill weed. Yummo! UPDATE: I am spending a year travelling through Africa on the back of a truck. Our cook group made a variation on this salad in Mali where cucmbers were cheap and plentiful. Had to leave the chili out as one of our 28 has an ulcer, but followed the rest. Everyone loved it and I'll be making it again soon. Thanks so much!

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From: JustJanS

On Jan 6, 2009

This is a sensational salad when made with super fresh, young cucumber and ginger. I didn't feel it needed anything else added as simplicity is the key here.

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From: Samantha in Ut

On Jun 4, 2008

We like the sweet and sour flavor and it gets better the longer it sits. I made some last night and this morning it was even better. Thank you! Made for ZWT 4.

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